Once you master making a quiche, your flavour options are endless. This Scout special is deliciously dilly, and makes for a perfect for a picnic snack. Or keep it in your fridge for a grab ‘n go weekday lunch.
Category
Lunch
Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
Once you master making a quiche, your flavour options are endless. This Scout special is deliciously dilly, and makes for a perfect for a picnic snack. Or keep it in your fridge for a grab ‘n go weekday lunch.
Author:Chef Charlotte Langley
Ingredients
2 tin of Scout's Trout
1 basic pie crust recipe, or store bought
8 eggs
1/2 cup 10% cream
1/2 cup ricotta
2 table spoons fresh dill
2 cups mixed micro greens
1 lemon
Directions
Preheat oven to 350 degrees.
Roll out pie crust and lay into a medium deep pie plate.
In a medium sized mixing bowl, whisk eggs and 10% cream together, season with a pinch of salt.
Pour into unbaked pie crust and place in oven for 20 minutes or until the eggs have just started to set.
Once set, pull out of oven and top with ricotta, and Scout Rainbow Trout.
Return to oven for 10 minutes to finish cooking.
Toss the microgreens in the dilled trout oil and add zest and juice of 1 whole lemon, garnish quiche and serve.